Bitter Almond Negroni

Cory Fitzsimmons, Union Square Cafe New York

photo: Lizzie Munro
Bitter almond negroni

On paper, the three building blocks of a classic Negroni—gin, sweet vermouth, Campari—are nowhere to be found, but in their place a myriad of flavors combine for a winterized rendition of the bitter original. Here, a stirred mix of grappa and bitter Cocchi Rosa is bolstered by spicy Becherovka, citrusy China-China and a small measure of Suze.

Ingredients

Serving: 1

  • 1 1/2 ounces grappa, preferably Nardini Grappa alla Mandorla
  • 1 1/2 ounces grappa, preferably Nardini Grappa alla Mandorla
  • 1 ounce Cocchi Rosa
  • 1 ounce Cocchi Rosa
  • 1/2 ounce Bigallet China-China
  • 1/2 ounce Bigallet China-China
  • 1/4 ounce Becherovka
  • 1/4 ounce Becherovka
  • 1/4 ounce Suze
  • 1/4 ounce Suze

Garnish: orange twist

Directions
  1. Combine all ingredients in a mixing glass over ice and stir until chilled.
  2. Strain into a rocks glass over ice.
  3. Garnish with an orange twist.

Tagged: Campari

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